American Pie Council

2019 Amateur Entry


Hazelnut Cappuccino Pie

Mindy Johnson
Brooklyn, NY
Category: Nut

Hazelnut Cappuccino Pie

26 Oreo Cookies, crushed to fine crumbs
2 tablespoons espresso powder
6 tablespoons salted butter, melted

Espresso Ganache:
1/2 cup plus 2 tablespoons heavy whipping cream
1/2 tablespoon espresso powder
1 cup semisweet chocolate chips
1 tablespoon salted butter

Hazelnut Crunch:
1 1/2 cups hazelnuts
12 chocolate graham crackers (12 full sheets), crushed to fine crumbs
8 tablespoons salted butter, melted
3 tablespoons sugar

Chocolate Hazelnut Mousse:
4 ounces cream cheese, softened
1/4 cup powdered sugar
1 teaspoon espresso powder
1 teaspoon vanilla extract
1/2 cup Nutella chocolate hazelnut spread
3/4 cup plus 2 tablespoons heavy whipping cream

Whipped Cream Topping:
1 1/2 cups heavy whipping cream
3 tablespoons sugar, divided
2 tablespoons cocoa powder, plus more for garnish
1/2 teaspoon espresso powder

To make the crust combine the cookie crumbs, espresso powder and melted butter. Press into a lightly greased deep-dish pie dish. Bake for 12 minutes at 350 degrees. Cool completely before filling.

To make the espresso ganache heat the heavy cream and espresso powder over medium-low heat until it starts simmering. Put the chocolate chips and butter in a bowl and pour cream over top. Allow to sit for a minute to melt and then whisk until smooth. Pour into the pie crust and refrigerate until set.

To make the hazelnut crunch, toast the hazelnuts on a baking sheet for 15 minutes at 350 degrees. Allow to cool and then chop or pulse in a food processor until coarsely ground. Stir together the ground hazelnuts, graham cracker crumbs, sugar and melted butter. Lightly press mixture onto a lined baking sheet and bake at 350 degrees for 12 minutes. Set aside to cool. Reserve 1/3 of the mixture for decorating the pie and crumble the rest over the ganache layer.

To make the chocolate hazelnut mousse beat the cream cheese, powdered sugar, espresso powder and vanilla extract in a large mixing bowl. Add Nutella and beat until fully incorporated. In another bowl beat the whipping cream to stiff peaks. Gently fold the whipped cream into the chocolate mixture until no traces of the white cream remain. Spread mousse over the hazelnut crunch layer. Refrigerate while making the next layer.

To make the whipped topping, whip the heavy cream to soft peaks. Add in 2 tablespoons of sugar and whip to stiff peaks. Set aside 1/3 of the whipped cream. Add the cocoa powder, espresso powder and remaining sugar to the remaining 2/3 of the whipped cream. Mix just until combined. Spread the chocolate espresso whipped cream over the mousse and then the white whipped cream on top. Garnish the pie with the reserved hazelnut crunch and dust with cocoa powder. Refrigerate until ready to serve.